TIE-DYED BABY BEETS
Tie-dyed baby beet salad with arugula flowers, sprouting pea shoots, and radicchio/kale slaw. See more of Chef Ariane's "In the Swing of Spring" menu here: www.kitchensurfing.com/menus/in-the-swing-of-spring-5330882da8779fb51700000b.
Provided by Ariane
Categories < 4 Hours
Time 1h20m
Yield 1 pound, 4 serving(s)
Number Of Ingredients 3
Steps:
- Trim beets and slice into 1/2 inch thick circles, taking care to wipe down cutting board after each color.
- Steam each color beet separately until tender, about 20 minutes, either in a steamer or in one inch or so of water in a covered pot.
- Remove beets and let cool.
- Using an apple corer or other small device, remove a center piece from each beet. You can use any shape you choose.
- Place the center piece of one color beet into the hole left in another color, until you have used all beet slices.
- Refrigerate at least one hour and up to one day for colors to spread out and give a tie-dyed effect.
Nutrition Facts :
ROASTED BABY BEETS
from Bon Appetit, December 2004. A great complement to a Christmas Meal. Tip: use kitchen gloves when peeling beets!
Provided by jenpalombi
Categories Vegetable
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.).
- Preheat oven to 350°F Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.
Nutrition Facts : Calories 63, Fat 7.1, SaturatedFat 1.8, Cholesterol 4.6, Sodium 12.4
BABY BEET TOPS (WITH TEENY WEENY BABY BEETS ATTACHED)
Make and share this Baby Beet Tops (with teeny weeny baby beets attached) recipe from Food.com.
Provided by Derf2440
Categories Onions
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wash beet tops well and shake excess water off.
- Cut the baby beets off the stems and slice the bigger ones in half.
- Cut the stems off the leaves and discard.
- In a large non stick frypan, over high heat, add the olive oil, onions and baby beet pieces.
- Saute'til onions are just beginning to soften.
- Add the beet leaves, whole.
- (They should be medium to small leaves and very fresh.) Reduce heat to medium and add the smashed garlic, salt and pepper.
- Turn everything over several times to mix well, while cooking 2 to 3 minutes.
- Add oyster sauce and balsamic vinegar, turn over several times, cover and cook another 5 minutes.
- Drain slightly/loosely, do not press, serve hot, immediately.
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